When it comes to breakfast foods, there’s no denying the mighty oat really is king. Packed full of health benefits, seriously versatile and the perfect antidote to those pesky hunger pangs, there’s a lot to love about these wonderful grains – and nobody knows that better than the folks at Jordans Cereals.
What's more, when you choose Jordans, you're not only enjoying oats that are a treat for your taste buds, but they're a treat for the planet too. That’s because the brand works with farmers who share the same unwavering passion for sustainability and wildlife protection. If that’s not worth raising a spoon to, what is?
Then there’s the quality of Jordans’ ingredients. From brilliant blackcurrants and blueberries, to juicy raisins and sultanas, all of the fruit used in the cereals is dried or freeze-dried to ensure maximum flavour, without losing those all-important nutrients.
Using the finest oats and other ingredients, Jordans has been helping to make triumphant breakfasts for almost half a century. But when something tastes so good, why just save it for the morning? Jordans cereals can be enjoyed in all sorts of ways throughout the day, from tempting fruity flapjacks to ‘oatrageously’ good cakes you just can’t say no to!
Here are just two delicious Jordans recipes you’ll love...
1. Heat the oven to 180C/160C fan/gas 4 and place the paper cases into a bun tin. In a large saucepan, melt the butter over a low heat, taking care that it doesn’t get too hot. Stir in the sugar, then remove from the heat.
2. Add the apple, apricots, sultanas/raisins, Jordans Chunky Traditional Porridge Oats and Jordans Country Crisp with Chunky Nuts to the pan. Stir in the beaten egg, then mix thoroughly to combine.
3. Spoon the mixture into the cases and bake for 10-12 mins, until the flapjacks are set and a light golden-brown colour. Leave to cool in the tin before serving. Store in an airtight container and enjoy within one week.
Nut fans meet your perfect match. In this crunchy Jordans concoction, flaked almonds, roasted hazelnuts and chopped Brazil and pecan nuts are added to oat clusters that are so crisp, they won’t go soggy when you add milk. Perfection!
1. Place the flour, salt, egg, milk and vanilla extract into a large mixing bowl. Using a hand whisk, beat the ingredients together to make a smooth batter. Stir in the Jordans Crunchy Oat Granola, breaking up any large clusters, then set aside for 10-15 mins.
2. Heat a medium-sized non-stick frying pan over a medium heat and add ½ tsp of vegetable oil. Ladle one quarter of the batter into the pan, tilting it so the batter covers the entire surface. Cook for 2-3 mins to set and brown the base (the top should set too). Flip the pancake over and cook the other side for 1-2 mins. Slide onto a plate and keep warm while you repeat and cook the remaining pancakes.
3. To serve, top each pancake with the strawberry and banana slices and drizzle over a little maple syrup.
Made with baked, honey-glazed oats, this rather exotic granola is enriched with pineapple, banana, dates, nuts, sunflower seeds and plump pieces of juicy papaya.